Baking Cookies, Brownies and more!

Main menu

Post navigation

Peanut Butter Blondies

What to do when you sweet tooth calls but you don’t want to spend hours in the kitchen or go to the store for ingredients?? Make Blondies!!

I love Blondies!! It is no lie. They are so simple to whip up, use easy to remember measurements (no recipe card needed, yeah!) and can be easily doubled to serve a larger crowd. Best of all they taste great and are so adaptable to what ever ‘add-in’ ingredients I have on hand and can be changed to meet the preferences of pretty much anyone. (Anyone who has a sweet tooth that is!)

As any reader of this blog knows I am a BIGBIG fan of sweets that have PeanutButter and Chocolate. I took the recipe for my Basic Blondies but decided to add Peaut Butter in place of some of the butter and of course added some chocolate chips. The result? MMMM Good. These have a light peanut butter flavor and are great warm or chilled. I enjoyed one warm with some vanilla icecream. Later I had one cooled with hot fudge and chopped Reese’s cups. Either way these satisfied my sweet tooth and cured my craving for a peanut buttery treat! Definately a keeper that I can’t wait to make again.

Next time I will add chopped Reese’s PB cups on top the last 10 minutes of baking for an extra burst of Peanut Butter flavor!1

I rate these bars an 8.5 (I think the addition of chopped Reese’s would make them great)

Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a medium microwave safe mixing bowl melt the butter for 20-30 seconds until almost/all melted. Allow to cool for 5 mintues.

Stir the peanut butter into the butter until creamy and smooth. Add the brown sugar to the butter/peanut butter and stir until smooth. Add the egg and vanilla and stir to combine. Add the flour, baking powder adn salt to the peanut butter mixtuer and stir just to combine. Gently fold in chocolate chips and any other additions (chopped nuts, chopped Reese’s cups, Reese’s pieces, etc).

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-30 minutes or until set in the middle. (I baked for 24 minutes)

Cool on rack before cutting.

For another version of PB blondies check out a fellow blogger who also made some yummy treats!!

Yum! I’ve been in a pb/chocolate mood lately, too. Wait til you see what I made today! (Will try to get it blogged by tonight.)
Your blondies are gorgeous and so yummy, and yes, add Reese’s, please. ;)

Oh my gosh!! I have to make brownies for an ice cream social today and i was sad b/c that’s so boring. I’m REALLLLLY hoping I have enough PB in the cabinet becuase I think these would be a GREAT addition! :::running to cabinet to check::::

Those look wicked good. I had a bad experience with blondies some years ago, it has kept me from making them. But these look much better than those dry, bland, little patties of unpleasantness. I really need to stop coming here, I’m trying to *lose* weight. :)

I went to make these today and discovered my parents (I’m at their house) didn’t have any white flour. I found some whole wheat flour, though, so decided to risk it. I doubled the recipe using wheat flour and they were still delicious… don’t know how much healthier they actually are, but just wanted to throw that our there!

Thanks for the amazing recipe! These were so easy to make and SO much better than the last blondies I made. I absolutely love these but need to go buy some Reese’s cups. I can’t imagine how good that’d be.

Made these today, and they are good, but kinda greasy. And I was hoping for a stronger peanut taste. Is there any way to make them less greasy? Or do you think it could just be from the peanut butter I used?

Taryn,
I could be the peanut butter you used, it is hard to say. You could always cut back on some of the butter if you are using the same peanut butter again. Sorry they were a little greasy.
To intensify the PB flavor you could always through in some more PB chips (I highly recommend Reese’s brand chips) or sprinkle some on the top the last 10 minutes of baking or so. I have also chopped up Reese’s candy bars and sprinkled on top the last 10 minutes of baking.

I finally made these today after wanting to make them for a long time. I followed your main recipe for the peanut butter blondies, but modified them a little. Instead of peanut butter cups, I added about 1/2 cup of chocolate chips and about 1/2 cup of shredded sweetened coconut (just because I had some I wanted to use up). Since the coconut was sweetened, I reduced the amount of brown sugar to about 3/4 cup. They came out moist and very peanut-buttery (I thought) and delicious! What a great recipe – it has exactly the peanutty flavor I was looking for.

Just as an FYI – I used Skippy Natural peanut butter (the chunky one) and it worked just great in this recipe. I didn’t find them to be greasy, as the last poster mentioned.

These are excellent, and exactly what I was looking for. I wanted something dense and not cake-y; I wanted a peanut butter version of the dense, fudgy brownies I make and these are delicious. I may have to add mini peanut butter cups next time.